Cocktail Hour: Chartreuse Daquiri
- 1 ounce green Chartreuse
- 1 ounce Rhum Agricole Blanc
- 1 ounce lime juice
- .5 ounce demerara syrup (equal parts sugar and hot water)
- In a shaker tin, combine all ingredients and ice.
- Shake thoroughly.
- Strain the cocktail mixture into a glass.
What is Chartreuse?
A 250-year-old secret recipe created by the Carthusian Monks, Chartreuse is a green (or yellow) French herbal liqueur made with 130 plants. The biggest downside to this cocktail is the green Chartreuse. It’s now being allocated everywhere and is not as readily available as before, partly thanks to the cocktail boom using Chartreuse in so many diverse ways. I have a little honey hole nearby that receives a few bottles occasionally, and I stock up when I can.
Rhum v. Rum
We all know that traditional rum (think Jack Sparrow) is the most popular of the rum/rhum category. Traditional rum is made from sugar cane molasses, a byproduct of the sugar refining process. So, essentially, rum is created from waste, making it cheap and easy(ier) to produce. Rhum Agricole, however, is fermented directly from fresh-pressed sugar cane juice. This fermentation process makes rhum the only product that comes directly from sugar cane, making it more expensive. The funkiness of rhum (vegetal+grassy notes) can sometimes throw the consumer for a loop. But I enjoy it. At home, I’m using Neisson Rhum Agricole Blanc.
The herbaceousness from the Chartreuse and vegetal funkiness from the Rhum Agricole are balanced well by the lime and demerara. I love it. It is one of my favorite cocktails at any time of the day.
Just be careful. They will sneak up on you.
I hope you enjoyed this bar lesson! I plan to post more daiquiri recipes and interesting drink history for you all soon. In the meantime, let me know if you have a specific recipe request!
As always, have fun making this cocktail and drink responsibly!
PS: Thanks, Patty.